Southwest Caprese Salad Recipe
Southwest caprese salad substitutes queso fresco and a bright cilantro jalapeño vinaigrette to add some flair. It is fresh, vibrant, and full of flavor!
Prep Time15 minutes mins
Total Time15 minutes mins
Course: Salad
Cuisine: American
Servings: 10
Author: Lil' Luna
Salad
- 4 c mixed salad greens torn
- 3 large heirloom tomatoes or other tomatoes, sliced
- 1/2 c queso fresco crumbled
- 1/4 tsp salt
- 1/8 tsp pepper
- 1 1/2 tsp cilantro leaves fresh
Dressing
- 1/3 c white wine vinegar
- 1/2 c fresh cilantro leaves
- 3 tbsp sugar
- 1 jalapeño pepper seeded & chopped
- 1 tsp minced garlic minced
- 3/4 tsp garlic salt (with parsley flakes)
- 2/3 c olive oil
Make the vinaigrette by adding the vinegar, cilantro, sugar, jalapeno, garlic and garlic salt to a blender. While the ingredients are processing gradually add the olive oil. Blend until combined. Pour into a airtight container and store in the fridge until you're ready to serve the salad.
Salad: Arrange greens on a serving platter; top with tomatoes. Sprinkle with cheese, salt and pepper. Right before serving drizzle 1/2c of vinaigrette over the salad (the dressing may need to be stirred before pouring). Finally, garnish with the cilantro leaves. Refrigerate the remaining dressing.
Calories: 174kcal | Carbohydrates: 7g | Protein: 2g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 287mg | Potassium: 169mg | Fiber: 1g | Sugar: 5g | Vitamin A: 755IU | Vitamin C: 13mg | Calcium: 42mg | Iron: 1mg